Chocolate Chip Cookie Cake

My brother’s 18th birthday is coming up, and today is the last day I have at home on break to celebrate it with him. So of course I asked him what kind of cake he wanted me to make. He answered that he wanted a cookie cake; a kind of chewy one with both milk and white chocolate chips. And so this recipe was born- Happy Birthday, Andrew!


I always bake with  unsalted butter, and then add salt myself by hand so I can keep track of everything really precisely. It may seem trivial to you guys, and if it does… good- maybe I’m just crazy. I also used light brown sugar. Not sure why, but it’s always been more appealing to me.


This recipe comes in two parts. One part for the cookie cake, and one part for the frosting. I frosted around the edge of the cake, as is standard in cookie cakes, and in a small ring towards the center where an indent formed (sometimes you just have to improvise), so the recipe doesn’t call for much frosting. Because I baked this cake with half white chocolate chips and half milk chocolate chips, I decided to stick with the theme and do half of the frosting plain white (vanilla) buttercream, and the other half chocolate buttercream.

FullSizeRender 35

I can smell it already!

Cookie Cake:
(Makes one 9″ diameter cake 1 1/2″ thick)

Baking temperature: 350°F
Bake time: 25 minutes


  • 10 tablespoons unsalted butter
  • 1/3 cup white sugar
  • 2/3 cups brown sugar, packed
  • 1 1/4 teaspoons vanilla
  • 1 egg and 1 yolk
  • 3/4 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 2/3 cups all purpose flour
  • 1 cup of your favorite chocolate chips or crushed chocolate chunks


  1. In a large bowl, cream the butter. Add in both types of sugar and blend together until everything is evenly mixed and fluffy.
  2. In a small bowl, whisk together the egg, yolk, and vanilla with a fork. Pour this mixture into the large bowl with butter and sugar, and stir for a few minutes to evenly distribute.
  3. Preheat the oven to 350°F and grease an 8 or 9 inch cake pan.
  4. Add in the flour, baking soda, and salt. Mix until combined, this will probably take a few minutes longer than the rest of the mixing. Once it’s evenly combined, add in all but 1 tablespoon of the chocolate chips.
  5. Press the cookie dough into a greased 8 or 9 inch cake pan. When it’s pressed in, sprinkle the remaining chocolate chips on the top, and press them down lightly to stick them into the dough.
  6. Bake for 25 minutes for a 9 inch pan. For an 8 inch pan, or for a less chewy cake, you may want to add a few extra minutes. Check on your cake every few minutes after the 20 minute mark to keep track of when it has reached the texture you want.
  7. Take it out of the oven, and let it cool completely in the pan before trying to remove it. First run a knife around the edge of the pan to make sure it will easily come out, then lift the cake out of the pan. Transfer it to the serving plate you’ll use, and add any frosting and sprinkles you want.


Buttercream Frosting:


  • 1/3 cup unsalted butter (3/5 stick), softened
  • 1/8 cup unsweetened cocoa powder
  • 1 1/2 cup confectioner’s sugar, divided
  • 4 1/2 teaspoons milk, divided
  • 1/2 teaspoons vanilla extract, divided
  • A couple pinches of salt

This recipe divides the frosting into half vanilla and half chocolate. For all vanilla, don’t divide the ingredients and don’t add cocoa powder. For all chocolate, don’t divide the ingredients and double the cocoa powder.

  1. In a medium bowl, cream the butter. Remove half the butter and place it into a separate bowl.
  2. To the first half of the butter, add 1 cup of the confectioner’s sugar and milk and stir as quickly as you can without exploding the powdered sugar over everything. Add a pinch of salt and stir again for a minute or two, trying your best to add air into it and keep it fluffy.
  3. Add half of the vanilla extract.
  4. If the  frosting seems too powdery or thick, add milk a few drops at a time and stir. Repeat this until you get the texture you want.
  5. To the second half of the butter, first mix the cocoa powder in. Then follow the same procedure as in 2-4, using only the remaining 1/2 cup confectioner’s sugar instead of a full cup.
  6. Pipe alternating spots of vanilla and chocolate frosting around the edge of the top of the cake.

IMG_3852Excuse my one odd chocolate frosting blob! At least it adds character 🙂

If you want to add some color, then just throw on some sprinkles over the frosting. You’ll definitely make someone’s birthday with this!



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